Long John Silver’s batter isn’t just a recipe—it’s a crisp, golden passport to deep-fried perfection. Inspired by classic fish fry techniques and a whisper of Southern charm, this batter locks in moisture while delivering an impossibly light crunch.
Pair it with a Vegas Bomb Shot for a bold contrast or a Vodka Margarita to cut through the richness, and you’ve got a meal that feels straight out of a coastal tavern. Similar to tempura’s delicate crispness but with a heartier, Southern backbone, it clings beautifully to fish, shrimp, or even onion rings.
Whether you’re chasing nostalgia or craving something new, this batter delivers. It transforms everyday seafood into something restaurant-worthy, without the hassle of complicated techniques. Best of all, it’s endlessly adaptable.
Why You’ll Be Hooked?
- Crisp Without the Grease – The airy texture reminds me of the best fish fries I’ve had on road trips down South, where the batter is impossibly crisp without feeling heavy. If you love a light crunch, this one’s for you.
- Pairs Perfectly with Drinks – Whether you’re sipping a smooth Vegas Bomb or a tart Vodka Margarita, this batter complements bold, boozy flavors like a pro. It’s the ultimate bar-food upgrade.
- A Global Twist on a Classic – Inspired by tempura’s lift and Southern fry technique, this batter brings the best of both worlds. The result? A delicate, shattering crunch with just enough chew to satisfy.
- Easy to Make, Hard to Forget – No fancy ingredients or complicated steps—just mix, dip, fry, and enjoy. I’ve made it for weeknight dinners, summer cookouts, and even game nights, and it never disappoints.
- Perfect Every Time – The club soda trick ensures a light, golden crust, no matter what you’re frying. And trust me, once you taste it, you’ll want to fry everything in sight.
Long John Silvers Batter Recipe
Equipment
- Mixing bowl
- Whisk
- Sifter
- Deep fryer or heavy-bottomed pot
- Tongs
- Paper towels
Ingredients
- 2 tbsp cornstarch
- ¾ cup water
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp baking powder
- ¾ cup flour
Instructions
- Sift the dry ingredients into a bowl to remove any lumps and ensure even mixing.
- Gradually add water while stirring, whisking until a smooth, lump-free batter forms.
- Dip fish or chicken filets into the batter, coating them entirely to create an even layer.
- Heat oil to 350°F and carefully lower the coated pieces into the hot oil, ensuring they don’t overcrowd the fryer.
- Fry until the exterior turns a rich golden brown and the protein is cooked through.
- Remove from the oil using tongs and transfer to a paper towel-lined plate to drain excess oil before serving hot.
- Serve hot and enjoy.
Notes
- you can let the batter rest for 10 minutes before using.
- Chilling the batter for 15 minutes enhances texture and adhesion.
- Using ice-cold water helps create a light, airy coating.
- Fry in small batches to maintain oil temperature and prevent sogginess.
| Nutrition | Value |
| Calories | 100.7kcal |
| Carbohydrates | 21.6g |
| Fibre | 0.7g |
| Fat | 0.2g |
| Protein | 2.4g |
Variations To Help You Customise This Dish!
- Spicy Kick – Add ½ teaspoon of cayenne pepper or hot paprika for a fiery twist.
- Garlic & Herb – Mix in 1 teaspoon of garlic powder and dried oregano for extra flavor.
- Beer Batter – Replace water with cold beer to create a lighter, crispier texture.
- Tempura-Style – Use sparkling water instead of regular water for an airy, delicate crunch.
- Gluten-Free – Substitute all-purpose flour with a gluten-free blend for a GF-friendly version.
